Chestnut icingSorbet & ice-cream recipe
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
- Frozen fruit purée, sugar added : Chestnut & vanilla - 280g
- Vanilla pods - 1
- White couverture - 330g
- Milk chocolate couverture - 130g
- Cocoa butter - 50g
- Gelatin - 7g
Heat the chestnut puree to 70°C with the vanilla pod. Pour over the coatings and chopped cocoa butter. Mix without adding any air and maintain the emulsion. Add the melted gelatine. Keep in a refrigerator. Use at 35°/40°C on a very cold dessert.
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